Lemon Chicken Piccata

kitchensanctuary.com

jadehandmade

4 chicken breasts - about 600g/1.3lbs

60 g (½ cup) plain (all-purpose) flour

3 tbsp finely grated parmesan

½ tsp salt

½ tsp black pepper

¼ tsp garlic powder

2 tbsp neutral oil - I use avocado, but rapeseed or sunflower are also good

2 tbsp unsalted butter

1 banana shallot - peeled and finely diced (or us two regular small shallots)

2 cloves garlic - peeled and minced

120 ml (½ cup) white wine

360 ml (1 ½ cups) chicken stock

45 ml (3 tbsp) fresh lemon juice - (this is approx the juice of 1 ½ lemons)

2 tbsp capers in brine - drained

2 tbsp finely chopped fresh parsley

subheading: Optional - if you want a thicker sauce:

1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water

subheading: To serve:

1 lemon - sliced into thin rounds

black pepper

freshly grated parmesan

Directions at kitchensanctuary.com

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